i'll forewarn you: this isn't a very pretty dish. but damn, is it good.
i first came across these burritos a long time ago and was so taken aback by how great they were that i replicated the recipe. what's so wonderful about these sweet potato burritos is how forgiving the recipe is. you can substitute butternut squash (amazing) or a can of pumpkin for the sweet potatoes, add some diced red peppers, add a splash of salsa... it's really up to you. oh, and you can leave the cheese and butter out to make them vegan.
these always taste great and take less than 30 minutes to make. a perfect quick weeknight dinner, comforting and delicious.
to make two burritos, gather up:
- two large flour tortillas (burrito size, of course)
- 4 sweet potatoes, one 2 lb. butternut squash, or a can of pureed butternut squash or pumpkin
- 1/2 a can of black beans
- 1 tablespoon vegetable oil
- 1/2 of an onion, diced
- 2 cloves garlic
- 2 teaspoons sugar
- 1 tablespoon butter
- chipotle powder and/or chili powder
- salt & pepper
- can of enchilada sauce
- 2/3 cup shredded cheese